Cinnamonchipgems Recipes

Steps:

• Beat butter and cream cheese in large bowl until well blended; stir in flour, sugar and almonds.
• Cover and refrigerate for about 1 hour.
• Divided dough into 4 equal parts.
• Shape each part into 12 smooth balls.
• Place each ball in small muffin cup (about 1 3/4 inch diameter); press evenly on bottom and up sides of each cup.
• Heat oven to 375 degrees.
• Beat eggs in small bowl.
• Add condensed milk and vanilla and mix well.
• Place about 7 cinnamon chips in each dough cup and fill about 3/4 full with egg/milk mixture.
• Bake 18-20 minutes or until tops are puffed and just beginning to turn golden brown.
• Cool 3 minutes.
• Sprinkle about 15 chips on top of the filling.
• Cool completely in pan or on wire rack.

Steps:

• Preheat oven to 225 degrees F (110 degrees C).
• Stir sugar, ground cinnamon, shortening, and corn syrup together in a small bowl until dough comes together. Place dough between two layers of parchment paper; roll to 1/8- to 1/4-inch thick. Transfer to a baking sheet; remove top piece of parchment paper.
• Bake in preheated oven until golden and bubbly, about 35 minutes. Cool completely and break into pieces.

Steps:

• In large bowl, beat butter and cream cheese until well blended; stir in flour, sugar and almonds. Cover; refrigerate about 1 hour.
• Divide dough into 4 equal parts. Shape each part into 12 smooth balls. Place each ball in small muffin cup (1 3/4 inches in diameter); press evenly on bottom and up sides of each cup.
• Preheat oven to 375 degrees F. In small bowl, beat eggs. Add EAGLE BRAND® and vanilla; mix well.
• Place 7 cinnamon chips in bottom of each muffin cup; fill generous three-fourths full with EAGLE BRAND® mixture.
• Bake 18 to 20 minutes or until tops are puffed and just beginning to turn golden brown. Cool 3 minutes. Sprinkle about 10 chips on top of the filling. Cool completely in pan on wire rack.
• Remove from pan using small metal spatula or sharp knife. Cool completely. Store leftovers tightly covered at room temperature.

Steps:

• Combine juice, honey, lemon juice, garlic, seasonings in a large ziptop container.
• Add chicken pieces, seal bag, shake to coat well and let marinade in the refrigerator for 8 hours or overnight.
• Heat oven to 350°F and have ready a large roasting pan, 9" x 13".
• Remove chicken from the marinade, shake off the excess and set chicken aside on a plate.
• Pour marinade into a small saucepan and bring to a boil, reduce heat to medium and boil until it has reduced to 1 cup and has begun to thicken (about 10-15 minutes).
• Heat oil in a skillet and brown chicken parts over fairly high heat just a few minutes per side, lowering heat if needed to prevent from charring- you want the chicken to be evenly browned, but not fully cooked yet.
• Place chicken in the roasting pan and pour the reduced marinade on top.
• Bake 30-55 minutes, or until chicken is fully cooked and no no longer pink (will vary based on the chicken pieces you use).
• Skim fat from the pan juices and serve juices as a dipping sauce if you like.
• Garnish with lemon wedges.

Steps:

• Combine flour, baking powder and salt; cut in shortening.
• Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.
• Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
• Brush top with butter (I prefer to use soft butter rather than melted).
• Combine cinnamon and sugar; sprinkle evenly over dough.
• Sprinkle with chopped pecans (or other nuts or raisins) if desired.
• Roll up, starting on long side.
• Cut into 1/2 inch thick rounds.
• Place rounds, with sides just touching, in greased 9" round pan.
• Bake at 425°F for 18-20 minutes or until golden brown.
• Remove from oven and drizzle with glaze, serve warm.
• For glaze: Combine all ingredients and beat until smooth.